Vegan Pumpkin Fettuccine! Yes, alfredo sauce can be healthy! Made with a secret ingredient, this sauce is creamy, slightly sweet with a hint of nutmeg and sage. You will never go back to regular alfredo sauce again! 

Show me someone who doesn’t love fettuccine alfredo and I will show you a liar. Or someone with amazing willpower.

Cream. Butter. Cheese. The holy trinity of a delicious, artery-clogging meal.

Unless you make a sauce that is just as creamy and rich, without all the unnecessary cholesterol and saturated fat. Sure, fettuccine every now and then isn’t a big deal. We are all allowed an over-indulgent meal every now and then. But why? When you can make the same sauce with a fraction of the typical calories and fat, I don’t see the need. Plus, this version allows fettuccine to be on the menu a lot more often. A win-win if you’re counting.

Since all of my recipes this month have been getting a pumpkin makeover,-fettuccine alfredo is no exception. A simple addition of pumpkin, sage, and nutmeg makes this the perfect fall meal- and fancy enough to serve for others. It is so good, this pumpkin fettuccine alfredo it has made the short list of my Thanksgiving menu.

Pumpkin Fettuccini

• Author: Alex
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Category: Pasta

Description

Vegan Pumpkin Fettuccini! Yes, alfredo sauce can be healthy! Made with a secret ingredient, this sauce is creamy, slightly sweet with a hint of nutmeg and sage.

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• Author: Alex
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Category: Pasta

• Author: Alex
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Category: Pasta

Scale 1x2x3x

Ingredients

• 1 lb. fettuccine pasta
• 1 cup raw cashews, soaked in water for at least 1 hour
• 2 tbsp. lemon juice
• 1 cup non-dairy milk, I used soy milk
• 1 tsp. dried sage
• 1/4 tsp. fresh ground nutmeg
• 1/2 cup canned pumpkin

Instructions

1. Bring a lot pot of salted water to a boil. Add the noodles and cook until al dente. Drain, reserving 1 cup of the cooking water.
2. In a high powered blender or food processor, combine the cashews, lemon juice, non-dairy milk and blend until smooth, about 3 minutes.
3. Add in the dried sage, fresh ground nutmeg and canned pumpkin. Blend for another minute, until combined.
4. JUST before serving, add the pasta to the noodles. Thin with reserved pasta water if needed. Serve immediately.

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